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Biscuits and Breakfast Breads
| SAWMILL GRAVY |
I
make homemade biscuits
about
four days a week.Despite all the pastry blenders,etc. that are out on
the
market,I have found the best tools in the world to blend the shortening
with the flour.They're at the end of your arms.If you will lightly rub
the flour and shortening between the palms of your hands,you will have
the flour looking like coarse cornmeal in no time.Try it--you'll like
it!
Yield: 40 servings
5
c. whole wheat flour
1 c. milk
2 eggs
10 tbs. vegetable oil or bacon fat
1 pinch onion or garlic powder
1 tsp. salt
1/2 c. cold water
1 tbs. vegetable oil or bacon fat(use to grease cookie sheet)
Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. ***SEE NOTE. Put them on a greased cookie sheet. Bake them at 350 °for 35 to 40 minutes. Let them cool, then store in an airtight container.
Here's a gravy recipe to go with your biscuits.
Sausage Gravy
Yield: 4 servings
1/4 lb spicy bulk sausage
1/4 c. all-purpose flour
2 c. milk
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Serve
over hot biscuits
for
a Southern-style breakfast. Cook sausage in medium saucepan over
medium heat until browned, stirring to crumble. Drain off all fat
except
about 2 tablespoons. Stir in flour. Cook a few moments.. Gradually
whisk
in milk, salt and pepper. Cook, stirring constantly, until thickened
and
bubbly,about 5 minutes.
4
(1 1/2 ounces
each)
hot sausage patties (I like Jimmy
Dean-choose the
spicy in the gold package for a kick)
3 tbs. all purpose
flour
1 1/2 c. milk
1/8 tsp. salt
1/8 tsp. pepper
In a saucepan, fry sausage patties, drain and keep warm. Pour off all but two tablespoons grease. Blend in flour and brown, stirring constantly. Gradually add milk, mixing well. Bring to a boil, reduce heat and simmer.
Crumble sausage patties and add to gravy along with salt and pepper. Simmer two minutes. Serve over hot open-faced biscuits.
Makes 4 servings.
1/2
c. sugar
1/2 c. vegetable
shortening
2 eggs
2 1/2 c. all-purpose
flour
2 tsp. baking powder
Your favorite flavor
jam, preserves, or fruit butter
1 egg white, beaten
with 1 tbs. milk
Sugar for sprinkling
on top
Cream together sugar and shortening, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to make a soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside.
Roll 1 ball dough into a rectangle about 1/16" thick. Spread 1 heaping teaspoon of filling evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first. Using sharp knife, trim the tart to approximately 3 1/2"x5" and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork.
Lightly
beat egg
white
with milk; brush tops of tarts and sprinkle
with sugar, if
desired.
Bake 350 for 25 minutes, until edges are
browned. Prick again
during first 10 minutes of baking keep them
flat. Cool, wrap, and
store in the refrigerator. Tarts may also
be iced.
2
c. Bisquick
2/3
c. real buttermilk
Work
together Bisquick
and
buttermilk to smooth dough. Dip hand in just enough Bisquick to knead
dough
in bowl until smooth and elastic. Shape dough into 16 thin
patties,
placing 1 atop another forming 8 biscuits in greased 9" round
baking
pan. Bake at 450° 16 to 18 minutes or until golden. Wipe tops
at once in butter. They split easily because of the way you
formed
them with the 2 pieces.
To make BONANZA Copycats,
add 4 tsp. sugar. Shape into 6 patties, 1" thick, 3" round. Place
close together in greased round baking pan. Wipe tops in soft
butter.
Bake 450° 18 minutes or until brown. Cool 10 minutes before
serving.
Split with thumbs instead of cutting with knife. These do not
keep
well. Right out of oven wipe tops again with dabs more butter to
keep surface soft and tender.
3
c. flour
6
tsp. baking powder
1/2
tsp. salt
6 tbs. cooking oil
1
c. milk
Mix
all ingredients.
Shape
into biscuits (roll out and cut, or pat into
shape) Place in bottom of
oven, cover with lid and bake about 15 minutes.
Makes about 30 biscuits.
Or use prepared biscuit mix (such as Bisquick) Mix a 12-18 oz biscuit mix as directed. Make 1 1/2 inch balls and pat out using floured hands. Place 20-24 biscuits in oven. Cover and bake 15 minutes.
This is a true Civil War recipes. Hardships never stopped people from finding a way to cook good meals.
2
large
sweet
potatoes, or 4 small
1/4 c. lard
Pinch (1/8
tsp.)
salt
1/2 lb. wheat
flour
1/2 c. milk
(optional)
1 egg (optional)
1-2 tbs. sugar
(optional)
"When
flour is so
high
priced as at present, sweet potatoes can be used to great advantage in
a variety of breads. Boil two large or four smaller sweet potatoes.
Peel and mash them. Put in
a large spoonful of lard, a little salt, and knead into them half a
pound
of wheat flour. Cut into small pieces and bake in a waffle iron, or
roll
out thin, cut into squares, and bake in an oven as biscuits. A little
milk--an
egg--or one or two tablespoons of sugar may be added--at will or
possession,
but simply made as above they are excellent tea cakes."
The Edgefield Adviser,March 1, 1863. From The Confederate Housewife.
3
c. sifted flour
1/2
c. milk
1/3
c. lard
1/2 tsp. salt
3/4 tsp. sugar
Sift sugar and salt into the flour, blend in the lard and make a very stiff dough, using more or less of the milk as needed, as the dough must be stiff. Place on a floured board and roll until it blisters and is smooth. Roll to 1/2 inch in thickness, cut with biscuit cutter, stick with a fork and bake in a moderate oven (350°F.) for half an hour.
This
is the way I saw
biscuits
made by Mom and my grandma.Of course,they wouldn't be caught using a
cake
pan.You had a biscuit pan.I have a special one til this very day.It's
really
a square castiron skillet I found in the back of an antique shop,thrown
to the side.That is the best $5.00 I ever spent.
2
1/2
cups self-rising flour
1/8 tsp. baking soda
1/2 tsp. salt
1
tbs. sugar
3
tbs. shortening
1
cup buttermilk
2
tbs. butter, melted
Preheat oven to 450 °.
Spray an 8 inch round cake pan with non-stick spray. In a medium mixing bowl, combine 1 1/2 cups flour, the soda, salt, and sugar. With your fingers or a pastry cutter, work the shortening into the flour mixture until there are no shortening lumps larger than a black-eyed pea.
Stir in the buttermilk and let the dough stand 2 - 3 minutes. It will be very moist and you won’t be able to shape it. Pour the remaining cup of flour onto a plate. Flour your hands well. Spoon or scoop a biscuit size lump of wet dough into the flour and sprinkle some flour on top. Toss it back and forth, from one hand to the other, then place it gently on the prepared baking pan. Put the biscuits in the pan so that they are tightly against each other. Brush the biscuits with the melted butter and place on the oven shelf just above the center. Increase the oven temperature to 475 ° and bake 15 - 18 minutes, until lightly brown.
8 servings
2
c. flour
2 tbs. sugar
2 eggs, well beaten
1 tsp. salt
3 tsp. baking powder
2 tbs. butter or margarine
Cold water
Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450°F) about 15 minutes. 8 servings. C.M. Yockey,Denver, CO. The Household Searchlight - 1941
Preheat
oven to 400 °
1 lb. whole hog sausage, mild
1 batch of My Mother's
Biscuit
Dough,
recipe:
Sift together: 2 cups flour,
4 tsp.. baking powder, 1 tsp. salt
Cut
in 4 Tbsps.
shortening
with the side of your spoon. Beat together: 1 egg and 2/3 cup milk. Mix
with dry ingredients. Divide dough into 2 balls. Turn out on floured
board
and roll to 1/4" thick. Spread raw sausage (1/2 lb.) on dough. Roll up
jelly-roll style and cut into 1/2" slices. Repeat with second ball of
dough
and other 1/2 lb. of sausage. Place
biscuits on ungreased cookie
sheet and bake at 400 ° for 15 minutes. These freeze well and can
be
reheated as needed.
2 c. self rising flour
3/4 c. water or milk
3 tbs. shortening
1/2 c. butter, melted
Preheat oven to 475 °. Cut shortening into flour, gradually add milk. Generously grease 10 inch iron skillet. Drop large spoonfuls of batter into skillet (an ice cream scooper works great.) Bake 5 minutes; remove from oven and pour melted butter over top. Return to oven and bake 10 to 15 minutes longer, or until brown.
Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Jo Ann Whidby
Savory
Southern Biscuit Muffins
2-1/2
c. all-purpose
flour
1/4 c. sugar
1-1/2 tbs. baking
powder
3/4 c. cold butter or
margarine
1 c. cold milk
Preheat oven to 400 °. Grease 12 (2-1/2 inch) muffin cups. In large bowl,combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until flour mixture is moistened. Spoon into muffin cups. Bake 20 minutes or until golden. Remove from pan. Cool on wire rack.
These
muffins taste like
baking
powder biscuits and are very quick and easy to make.
Serve with jelly, jam, or
honey.
Angel
Biscuits
(These are one of my
favorites.)
1
cake yeast
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
2 tbs. lukewarm water
1 c. shortening
4 tbs. sugar
2 c. buttermilk
5 c. plain flour
Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 °about 12 minutes. Dough may be kept refrigerated and used about a week.
14 servings
1
c. flour,all-purpose
3 tsp. baking powder
1 tsp. salt
2 tbs. shortening
1 c. sweet potatoes,mashed
1/2 c. milk
Preheat oven to 400°F.
Sift
flour, baking
powder,
and salt into mixing bowl. Cut in shortening.
Add potatoes and mix
thoroughly,
then add enough milk to make a soft dough.Turn out onto a lightly
floured
board and roll out to about 1/2" in
thickness. Cut into squares.
Place squares not touching on ungreased baking sheet bake in preheated oven for 12-15 minutes.
Serve warm, split, and spread with room temperature butter.
3
c. flour,all-purpose,sifted
1 tsp. salt
1/2 tbs. baking soda
3 tsp. baking powder
2/3 c.shortening
1 c.buttermilk
4 tbs.butter (opt)
Preheat oven to 450°F.
Sift flour, salt, soda, and baking powder into mixing bowl. Cut in shortening, using 2 knives, a pastry cutter or your hands dusted with flour.
Add sufficient buttermilk to make a soft dough. Knead lightly and turn out onto a lightly floured board. Roll out to 1/2" thickness and cut with biscuit cutter into rounds. Place rounds not touching - for crisper biscuits - or close together - for softer biscuits - on ungreased baking sheet. Brush with melted butter if desired and bake in preheated oven 12-15 minutes, or until firm and lightly browned.
1
lb. breakfast sausage
3 c. Bisquick mix
1 lb .cheddar cheese
Combine
sausage, bisquick
and
grated cheese and mix very well. Form into 1 to 2 inch size balls.
Place
on ungreased baking sheet and bake at 300°
for 25 to 30 minutes
or until lightly browned. May be made ahead and frozen.
4 dozen(these are small so don't faint)
1
lb. mild bulk pork sausage
1 sm. onion; finely chopped
1 can cheddar cheese soup; (11oz)- undiluted
1/2 c. water
3 c. biscuit mix
Crumble sausage into a large skillet; add onion and cook over medium heat until sausage is browned. Drain well on paper towels.
Combine
all ingredients,
stirring
until dry ingredients are moistened. Drop
batter by heaping
tablespoonfuls
about 2 inches apart on lightly greased
baking sheets. Bake at 425
° for 15 minutes or until lightly
browned.
2
3/4 c. biscuit
mix
(ex. Bisquick)
1/2 tsp. crushed
dried red pepper
3/4 tsp.
garlic
powder
1 c. milk
1 c. shredded cheddar
cheese
2 tbs. butter
or margarine, melted
Preheat oven to 425° F .
Combine biscuit mix, pepper, and 1/2 teaspoon garlic powder in a large bowl. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop by 1/4 cupfuls onto greased cookie sheet.
Combine butter and remaining 1/4 teaspoon garlic powder, and brush on top of biscuits.
Bake
for 10 to 12
minutes,
or until golden brown.
Makes 1 dozen
Good
with soups and stews.
I
pretend these biscuits
are
all the hypocrites in Congress, and it takes away the drudgery of this
recipe.
Submitted by: Kevin Ryan
This is the traditional biscuit of the ham loving South. In days gone by, these were made by beating the dough until it blistered (about 15-30 minutes).It was then baked, and each biscuit sliced in half to receive a paper thin slice of incredible salt cured ham.
Today, you could use the food processor or a biscuit brake ( usually nothing more than a converted washing wringer) to make the dough "snap."
2
c. low gluten white
flour
1/4 tsp. salt
1/4 tsp.
baking powder
1 1/2 tbs. white sugar
1/4 c. chilled lard, cut
into small pieces
1/3 c. light cream
water, if needed
Preheat the oven to 450 ° F.
Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed.
Place the dough onto a tabletop, and knead slightly.With a mallet or a one piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes.
Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets.
Bake
for 15
minutes,
or until golden.
Makes 2 dozen
Submitted
by:
Jennifer
I received a champion ribbon
at the county fair with these biscuits. They're good warm or cooled.
They're
great for breakfast or anytime.
2
cups all-purpose flour
2 tbs. white sugar
3 tsp.
baking powder
1/2 tsp. salt
1/2 cup cold butter or
margarine
1 egg
1/2 cup cold milk
raspberry jam
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter or margarine until crumbly. Make a well in the center. Beat egg until light and frothy, and mix in milk; pour all at once into well.Stir lightly to form a soft dough. Add more milk if needed.
Turn
dough out onto a
floured
surface, and knead 8 to 10 times. Pat or roll out to 3/4 inch
thickness.
Using a round cookie cutter, push straight down to cut. Arrange well
apart
on a greased baking sheet. Make a deep
hollow in the center of each
biscuit. Drop a small spoonful of jam into each hollow.
Bake
in a preheated
450
° F oven for 12 to 15 minutes. Serve hot.
Makes 14 - 16 buns
2
c. all-purpose flour
2 tbs. white sugar
1/2 tsp.
ground cinnamon
2 tsp.
baking powder
1/4 tsp.
baking soda
1/4 tsp. salt
1/2 cup margarine
1 cup sour cream
2 tbs. milk
1/2 cup raisins
1/2 cup confectioners sugar
1-2 tsp.
additional milk
Preheat
oven to 450
°
F .
In a large mixing bowl, combine flour, sugar, cinnamon,baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).
On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet.
Bake at 450 ° F for 10-12 minutes. Cool slightly on wire racks.
Stir
together
confectioners'
sugar and 1-2 teaspoons milk. Drizzle over biscuits. Sprinkle with
additional
cinnamon and sugar, if desired.
Makes 12 biscuits
2
c. self-rising flour
1/2 c. butter or margarine
2/3 c. buttermilk
Cut butter into flour. Add buttermilk and stir.
Drop
by rounded
teaspoonfuls
on a greased cookie sheet. Bake at 450° F for 10 minutes.
Makes 1 dozen
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